摘要
果胶主要存在于一些植物皮、茎、叶和果实的细胞中，是这些细胞的细胞壁中特有的多糖物质。苹果中果胶的含量相对比较高，研究也比较多，目前常使用的提取苹果果胶的方法主要有传统与微波辅助两种，传统方法提取出来的苹果果胶活化能、褐变指数、亮度值、表观黏度、屈服应力、色调都要明显比微波辅助工艺提取出来的好，但总酚含量和彩度值却显著低于微波工艺。本文对传统工艺与微波辅助工艺所提取苹果果胶的品质进行了详细的阐述。
Pectin mainly exists in some plants, stems, leaves and fruits of skin cells, the cell walls in the specific polysaccharide. Apple pectin content is relatively high, study more, the commonly used extraction of apple pectin are the main methods of traditional and microwave assisted two, traditional methods to extract apple pectin activation energy, browning index, brightness value, apparent viscosity, yield stress, tone is much than microwave assisted technology extracted from the good, but the total phenol content and chroma value was significantly lower than the microwave process. Based on traditional technology of microwave assisted extraction process with the apple pectin quality in detail.
出处
《科教导刊》
2011年第36期123-123,155,共2页
The Guide Of Science & Education
关键词
传统
微波
苹果皮渣
果胶品质分析
traditional
microwave
apple pomace
pectin quality analysis
